Author: Sheila Lukins
More than 30 years ago, Michael McCarty opened Michaels, in Santa Monica, and quickly established himself as a pioneer of California cuisine. In one of his sunny interpretations of French classics, he...
Author: Melissa Roberts
Author: Diane Rossen Worthington
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
This recipe was created to accompany Key Lime Mascarpone "Cannoli" with Mango Sauce . Can be prepared in 45 minutes or less.
Author: Tom Seawell
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
Zanne Stewart, Gourmet's executive food editor, originally developed these carrot sticks to take on a picnic, but they were such a hit they've become a staple in her refrigerator. Best of all, they don't...
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Author: Claire Saffitz
Author: Adam Roberts
Basic Crepes Recipe
Author: Bon Appétit Test Kitchen
Author: Michael Lomonaco
An easy and healthy snack. Fresh Fruit with Honey-Yogurt Dip recipe
Author: Rebecca Rather
Author: Joyce Goldstein
Author: Lillian Chou
Author: Gina Marie Miraglia Eriquez
Author: Tracey Seaman
Author: April Bloomfield
Author: Diane Rossen Worthington
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother...
Author: Kris Wessel
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Author: Rick Tramonto
Author: Mark Miller
Author: Samin Nosrat
Author: Bill Brett
Author: Katie Lee Joel
Author: Brandi Neuwirth